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If you love cheesecake but want it FAST, this is your recipe! I had the tail end of a bag of strawberries in my freezer that needed using so I whipped up this delicious quick cheesecake for dinner last night. Of course, you could use other fruits and berries, but you’d have to recalculate the serving numbers for those changes. My husband just loved this! Said I could make it again just any old time! 🙂 This recipe is suitable once you get to the first, nuts and berries level of Atkins (Phase 2 OWL). It is also suitable for other Keto diets and Primal Blueprint.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included). Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 c. frozen strawberries, thawed and drained of juice

3 oz. softened cream cheese

2/3 c. sour cream

1 c. heavy whipping cream

liquid Splenda (or sweetener of choice), to taste (about 10 drops)

DIRECTIONS: Soften cream cheese on a paper plate either in microwave or at room temperature. Place into food processor bowl. Add the drained berries, sour cream and Splenda. Process until smooth. In a separate bowl, whip the cream until it forms soft peaks. Scrape the strawberry mixture onto the whipped cream and fold the two together until well-blended. Taste and adjust sweetener to taste. Spoon equally into 6 serving mugs, ramekins, or dishes of choice. Chill for 1 hour and serve. This will firm up when the cream cheese re-chills.

This is a modification of a dessert my mother used to make that also had crushed pineapple and chopped maraschino cherries in it. I’ve left out the high carb items and come up with something just as pleasing for me. This is a very easy and light summertime dessert. It’s also good done with lime jello. This also makes a nice no-bake pie filling for your favorite low-carb pre-baked nut-based crusts. This is not suitable for Atkins Induction due to the coconut and pecans.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 small pkgs. sugar-free lemon (or lime) jello

2 c. boiling water

2 c. cold water

1 c. heavy cream, whipped

2 oz. chopped pecans

1½ oz. unsweetened coconut

1/2 tsp Coconutti Extract

DIRECTIONS: Empty jello powder into a large bowl. Boil water and stir 2 c. boiling water into the gelatin powder. Stir until totally dissolved. Add 2 c. cold water and chill in the refrigerator until it is half set. Scrape the into large bowl and whip with hand mixer on LOW (or whisk to mush it all up). I confess it really looks pretty unappetizing right now. 🙂 In a separate bowl, whip the cream. When nice and thick, add it to the beaten jello. Blend or fold into a smooth mixture. Fold in the coconut and chopped pecans blending well. Dip the mixture into serving glass dishes (or decorative clear glasses as shown). Refrigerate until fully set (about an hour). I like to top with a light sprinkle of toasted coconut, a sprinkle of finely chopped pecans or a slice of lemon. On special occasions, I’ll actually add a few maraschino cherries chopped and 1-2 T. crushed pineapple folded into the mixture at the end……but just a bit, as those are high carb items. ENJOY!

This is a variation on Linda Genaw’s Cheesecake Pudding recipe. I have been in love with her vanilla version for years now. But it’s absolutely yummy with raspberries and a splash of rum. 🙂 This recipe is not suitable for Atkins Induction. But you can enjoy it after the initial 2 week period. 🙂

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

8 oz. cream cheese, softened

1 c. sour cream (8 oz.)

Sweetener of choice to equal 3/4 c. sugar. If you use Splenda or sweetener with carbs, you will have to add those carbs in below.

1 tsp. vanilla

2 c. frozen raspberries (thawed)

1 c. whipping cream, whipped until thick

1 T. rum (optional)

DIRECTIONS: In a medium bowl, whip the cream until thick and set aside. Next, on a paper plate, soften cream cheese in your microwave. Blend/process or stir the cream cheese with the sour cream. Add sweetener, rum and vanilla. Add berries and pulse 2-3 times only. Using a rubber spatula, scrape mixture into the bowl of whipped cream. Fold the two together gently until well blended. Using a 1/4 cup measuring cup or spoon, dip the mousse evenly into 10 half-cup ramekins or pretty serving dishes and chill 1 hour or longer.

This is a quick treat if you have blueberries on hand. I always keep a big bag of them in my freezer (along with a bag of strawberries) so I can whip up quick 1-2 serving desserts like this. Although I used frozen berries in my pudding shown above, you could certainly use fresh blueberries instead. This recipe is not suitable for Atkins Induction, but you can enjoy it once you get to the nuts and seeds level of Phase 2. This is not suitable for Paleo-Primal followers as written, but you could certainly make it so with a couple little tweaks.

More delicious low-carb desserts can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 c. fresh or frozen (unsweetened) blueberries

½ c. coconut milk

¼ c. DaVinci blueberry sugar-free syrup (or vanilla)

2 T. ground chia seeds

OPTIONAL TOPPING:¼ c. heavy cream, whipped and sweetened to taste

DIRECTIONS: Place all pudding ingredients in a food processor and pulse until the berries are smooth. Dip into two serving dishes.

For the optional topping, whip the heavy cream. I used a Cuisinart stick blender and the narrow plastic measuring cup that came with it as it’s almost impossible to whip such a small amount of cream in a larger bowl with a hand or stand mixer. Place a dollop of whipped cream on both portions and chill until ready to serve.

My mother was very fond of Strawberry Chantilly. She would often double her recipe when she wanted to make a strawberry filled cake roll. Mmm. I’ve modified how I have always made this, to incorporate the super food CHIA SEEDS: http://www.mychiaseeds.com/Articles/Top10ChiaBenefits.html . This mousse/pudding recipe is not suitable until the nuts and seeds rung of the OWL carb ladder in Phase 2 of Atkins. This is yet another, delicious, easy way to incorporate chia seeds into my regular diet. This dessert can be garnished with a fresh strawberry, strawberry preserves, a dollop of whipped, sweetened cream, a spring of fresh mint, or any combination of those.

DIRECTIONS: Soak chia seeds with water in lidded jar for 15 minutes. Shake chia gel to uniformly mix the seed particles in the gel. Whip cream until thick and set aside. Add chia gel to food processor. Add berries, cream cheese and stevia. Process until cream cheese is smoothly mixed with all ingredients. Add whipped cream and pulse a couple times to blend. Begin adding liquid Splenda in say 4 drip increments, pulse and taste. Repeat, adding as many as needed to sweeten to your liking. Spoon into 6 decorative dishes, chill for 1 hour. You can garnish with a strawberry, preserves or whipped cream or fresh mint if you like.

NUTRITIONAL INFO: Makes 6 servings, each contains: (garnish choices are not included below)

My husband wanted some chocolate pudding tonight. Since I’m trying to stop using the sugar-free pudding mix in the stores because of undesirable ingredients, I started to throw together this recipe using what I had on hand and using a traditional sugar-based pudding recipe in an old cookbook. This is similar to a mousse in my opinion. But it came out pretty good I think. This recipe is OK once you get to the OWL phase of Atkins. VARIATIONS: CHOCOLATE PIE (my mother-in-law’s favorite): By increasing the gelatin to a full package, this pudding could be converted into a chocolate pie filling for your favorite cooked low-carb pie crust and baked meringue or whipped cream topping. CHOCOLATE CREAM PIE: Use the full pkg. of gelatin in the chocolate mixture. Whip and sweeten 1 c. whipping cream and fold into pudding. You will have a lovely chocolate cream pie filling for a cooked pie crust. You can always add some dissolved instant coffee crystals or Kirsch or amaretto into the chocolate mixture to totally change up the flavor of any of these variations. 🙂 INGREDIENTS: ½ c. sugar free chocolate chips 6 squares (3 oz.) Lindt 90% cacoa unsweetened chocolate bar (or Ghirardelli 100% if you can afford the extra carbs) ½ c. Splenda, granular ½ c. erythritol, granular Dash salt ½ tsp. vanilla 4 oz. heavy cream 4 oz. warm water 4 eggs, beaten ½ pkt. unflavored gelatin (I use Knox) DIRECTIONS: Using a processor (or blender), break up the chocolate bar into smaller pieces and add to the bowl of the processor. Add the chocolate chips, and eggs and process until fairly smooth. In a small bowl, mix the sweeteners and gelatin and add to a medium saucepan. Scrape the chocolate/egg mixture into the saucepan. Add all remaining ingredients and heat over medium heat to slightly cook the eggs and melt the chocolate completely. When mixture begins to slightly bubble, remove from heat and pour into serving dishes. Chill for at least 1 hour and serve with a dollop of whipped cream if desired. NUTRITIONAL INFO: Makes 4 approximately ½ c. servings, each contains: (this does not include crust or any topping or meringue in the variations mentioned). NOTE: this is calculated using Lindt 90% chocolate 260 calories 21 g fat 11.9 g carbs, 2.88 g fiber, 9 g NET CARBS 10.43 g protein 119 mg sodium

I know this doesn’t look like banana cream pudding, because the main ingredient, butternut squash, is quite golden in color. There’s no way to lighten that color, I’m afraid. But man, did it ever taste like banana pudding, if served with the nice dollop of whipped, sweetened cream! Next time I’m going to bake a pie crust and actually make a banana cream pie with this recipe! This is a bit high in carbs, as it has one real banana and the squash itself has a lot of carbs. So this is not acceptable until the starchy veggie and fruit rungs of OWL. But man, this is worth every single carb! Something to look forward to when you get to those higher rungs of the OWL ladder. 🙂 For added richness, if you can afford the carbs, add 1/4 c. whipped cream more to the basic mixture in the food processor, in addition to the whipped dollop on top. But if you do so be sure to add those numbers to mine below. 🙂

DIRECTIONS: With sturdy, large knife, cut squash in half lengthwise. Seed and place cut side down in ½” water in baking dish. Microwave on HI for 15 minutes. Scoop out pulp into food processor. Add broken up banana, softened cream cheese, syrup and liquid Splenda. Puree until completely smooth. Taste for sweetness level and add more Splenda if not sweet enough for you. In separate bowl, whip heavy cream, sweeten and add a splash of vanilla. Spoon pudding into 8 pretty serving dishes and top with dollop of whipped cream. Can be eaten immediately or chill until ready to serve.

This is a modification of a dessert my mother used to make that also had crushed pineapple and chopped maraschino cherries in it. I’ve left out the high carb items and come up with something just as pleasing for me. This is a very easy and light summertime dessert. It’s also good done with lime jello. This also makes a nice no-bake pie filling for your favorite low-carb pre-baked nut-based crusts. This is not suitable for Atkins Induction due to the coconut and pecans.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 small pkgs. sugar-free lemon (or lime) jello

2 c. boiling water

2 c. cold water

1 c. heavy cream, whipped

2 oz. chopped pecans

1½ oz. unsweetened coconut

1/2 tsp Coconutti Extract

DIRECTIONS: Boil water and stir 2 c. boiling water to the gelatin powder into a large bowl. Stir until totally dissolved. Add 2 c. cold water and chill in the refrigerator until it is half set. Scrape the into large bowl and whip with hand mixer on LOW (or whisk to mush it all up). I confess it really looks pretty unappetizing right now. 🙂 In a separate bowl, whip the cream. When nice and thick, add it to the beaten jello. Blend or fold into a smooth mixture. Fold in the coconut and chopped pecans blending well. Dip the mixture into serving glass dishes (or decorative clear glasses as shown). Refrigerate until fully set (about an hour). I like to top with a light sprinkle of toasted coconut, a sprinkle of finely chopped pecans or a slice of lemon. On special occasions, I’ll actually chop a few maraschino cherries and add to the mixture along with the coconut……but just a few, well-rinsed of their syrupy juice. ENJOY!

This one’s for all you coffee lovers out there! This is delightfully light after a big meal. Been making this since before low-carb was a household word! This recipe is even OK for Atkins Induction and Keto diets alike.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

DIRECTIONS: Sprinkle gelatin over 2T. cold water in small saucepan. Stir and let stand for 1 minute. Add 2 T. more water and bring the mixture to a boil. Lower heat to lowest setting. Add the coffee granule/hot water mixture. Heat this mixture stirring constantly until gelatin appears to be completely dissolved. Add butter and stir until melted. Remove from heat. Stir in sweetener, ice cube and stir until ice is melted and mixture begins to thicken.

In separate bowl, whip heavy cream until thick, add vanilla and stir to blend. Reserve 2-3 T. for garnish. When the mocha mixture is cooled down, slowly stir most of the whipped cream (be sure you saved out 2-3 T. for garnish) into the mocha mixture. Spoon into two pretty clear serving dishes. Top with a nice dollop of sweetened whipped cream that you reserved. Sprinkle a few crushed coffee granules over each serving and garnish with a sprig of mint or a strawberry slice. Chill.